Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare
Roast beef
Cabbage
Mustard
Sandwiches
Utensils
For an ovenproof dish that can hold approx. 1 litre, greased
How it's done
To prepare
Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80 °C. Warm the platter.
Roast beef
Heat the oil in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove. Place the meat on the warm platter, insert a meat thermometer into the thickest part.
Cook at a low temperature
Approx. 2 hrs. in the centre of the preheated oven. The core temperature should be approx. 55 °C. Remove, allow the roast beef to cool.
Cabbage
Whisk the vinegar, sugar and salt in a bowl. Add the white cabbage, massage by hand for approx. 5 mins., allow to drain in a sieve.
Mustard
Heat the oil in a pan. Add the apricots and thyme, cover and cook for approx. 5 mins. until just soft. Allow the apricots to cool slightly, add to the mustard, mix, leave to cool completely.
Sandwiches
Carve the roast beef across the grain into slices. Spread the mustard over the slices of bread. Squeeze the cabbage well, spread it over half of the bread slices. Top with the roast beef and micro greens, cover with the remaining slices of bread, press down gently.
| Prepare: | The roast beef can be cooked the day before, cooled, covered and kept in the fridge. |
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